Hearty Vegan Soup Recipe with No Chicken
My dear foodie friends, welcome to a delicious and nutritious vegan take on traditional chicken noodle soup. When the temperatures drop and the days become shorter, nothing beats a warm and comforting bowl of soup. I have crafted a recipe that will tickle your taste buds, warm your belly, and soothe your soul.
Now, you may be wondering how this soup can be both vegan and chicken noodle flavored. It’s all thanks to the magic of spices and seasonings. Instead of using actual chicken, we’ll rely on plant-based ingredients like tofu or chickpea noodles to create the protein-rich base you crave.
In this recipe, we will use classic poultry seasoning for its flavorful blend of thyme, sage, rosemary, marjoram, and ground black pepper. The familiar aroma is sure to remind you of grandma’s kitchen while the plant-based twist delivers a healthy option for all diets.
So get ready to snuggle up with a cozy blanket and a steaming bowl of my Vegan No Chicken Noodle Soup as we set out to nourish our bodies and delight our senses. Let’s jump into this delicious recipe together!
Why You’ll Love This Recipe
I want to encourage you to give yourself the opportunity to try this vegan no chicken noodle soup recipe. Trust me, you will fall in love with it!
Let’s talk about the flavor. Every spoonful is bursting with taste and aroma. The combination of classic soup ingredients like garlic, onions, celery, and carrots come together beautifully with the savory notes of poultry seasoning and bay leaf. It’s a true comfort food that warms your soul and makes you feel cozy, especially during colder months.
As for the texture, you’ll enjoy slurping up the noodles and savoring the tender veggies. You’ll be surprised by how satisfying this soup can be even though it’s completely plant-based.
One great thing about this vegan version of chicken noodle soup is that it’s free from animal products, making it both ethical and environmentally-friendly. Plus, it’s much lighter than its traditional counterpart since it doesn’t include fatty meats or dairy products.
This recipe is versatile and adaptable to different dietary needs as well. Those who follow a gluten-free diet are welcome to substitute other noodles or even go for chickpea noodles, which have a chewy texture and hold up well in soups. Additionally, if you don’t have all the ingredients listed here, don’t fret! This recipe is very forgiving – simply add in what vegetables and seasonings you have available.
In short, this vegan no chicken noodle soup recipe has everything going for it – taste, nutrition, ethics, and flexibility. So why not expand your palate today? Give it a try!
To make this classic vegan chicken noodle soup recipe, you’ll need several veggies and spices that are common in every kitchen. Most of these ingredients can be easily found in grocery stores, and if you’re missing something, I’ve provided some substitutes and variations that you can use instead. Here’s everything you need to get started:
Noodle Soup Ingredients:
- 1 tbsp olive oil
- 1 large onion, finely diced
- 3 large celery stalks, sliced
- 3 large carrots, peeled and sliced
- 4 cloves garlic, chopped
- 1 bay leaf
- 1/2 tsp poultry seasoning
- 8 cups water or vegetable broth
- 8 oz. chickpea noodles or gluten-free noodles (see notes)
- salt and pepper to taste
Vegan “Chicken” Ingredients:
Option A: Tofu
- 1 block (14-16 oz.) of firm tofu, drained and cut into cubes
Option B: Chickpeas
- 2 cups cooked chickpeas (or one can), drained and rinsed
If using gluten-free noodles, remember to cook them separately from the soup and add them right before serving. Amy’s Kitchen has a great selection of vegan chicken noodle soups if you prefer to use pre-made soup bases.
The Recipe How-To
Now we’re getting to the good stuff! Follow these simple steps to create your own delicious Vegan No Chicken Noodle Soup.
Step 1: Prep Your Veggies
Before we start cooking, we need to prepare all of our veggies. This includes 3 large carrots, 3 large celery stalks, and 1 large onion. Peel and dice the carrots, slice the celery, and finely chop the onion. Also, mince 4 garlic cloves.
Step 2: Start Cooking!
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add in the diced onion and minced garlic and sauté until the onions are translucent.
Step 3: Add Carrots and Celery
Next, add the sliced carrots and celery to the pot. Cook for about 5 minutes, until they’ve started to soften up a bit.
Step 4: Broth Time
For this recipe, I prefer using vegetable broth, but you can use any type of broth you prefer or even just plain water. Add 8 cups of broth or water to the pot along with 1 bay leaf, 1/2 teaspoon of poultry seasoning, and 1/2 teaspoon salt.
Step 5: Bring To A Boil
Raise the heat until it comes to a boil then reduce down to a simmering temperature over medium-low heat.
Step 6: Add Noodles
After letting it simmer for about 10 minutes, add your favorite type of noodles. I personally love chickpea noodles for this recipe because they hold up well in soup and provide some extra protein. Stir well and cook for an additional 8-10 minutes until noodles are done.
And that’s it! You have now made yourself some delicious Vegan No Chicken Noodle Soup that is packed with flavor and nutrients.
Substitutions and Variations
As a vegan chef, I know how important it is to have variety in every dish. Here are some substitutions and variations for our Vegan No Chicken Noodle Soup recipe:
– Gluten-free option: You can easily swap out the regular egg noodles for gluten-free noodles. Rice noodles or lentil noodles would work well.
– Chickpea Noodle Soup: For an extra protein boost, try using chickpea noodles instead of regular egg noodles. You can find them in most grocery stores or online.
– Tofu Noodle Soup: Another great protein option is tofu. Simply cube your favorite tofu and add it to the soup in place of the egg noodles.
– Vegetable Noodle Soup: If you want to pack even more veggies into this soup, swap out the “chicken” broth for vegetable broth and add even more veggies like zucchini, bell peppers or spinach.
– Potato Soup: Another wonderful vegan soup variation is potato soup. Simply replace the carrots and celery with potatoes and cook until tender. Mash them up to make a creamier soup!
Remember that these are just suggestions – feel free to experiment with different ingredients and let your creativity run wild in the kitchen!
Serving and Pairing
Now that your scrumptious vegan chicken noodle soup is ready, it’s time to think about how you will serve and pair it. This warm, comforting dish is perfect for cooler days or when you’re feeling under the weather.
To serve, ladle a generous amount of soup in a bowl and top with some fresh chopped parsley. You can also add some freshly cracked pepper or sprinkle some nutritional yeast for a savory twist. Serve with some crusty bread on the side or crackers for added texture.
If you’re looking for something to pair with this hearty soup, try a light green salad dressed with lemon vinaigrette or a side of roasted vegetables like Brussels sprouts or sweet potatoes for a balanced meal. For those who prefer something more filling, roasted garlic mashed potatoes or creamy polenta would be perfect counterparts.
This versatile vegan chicken noodle soup also pairs well with white wine such as Pinot Grigio or Sauvignon Blanc, but if you prefer something non-alcoholic, try a nice cup of hot herbal tea like chamomile or peppermint.
Remember, when it comes to food pairing, always consider the flavor profiles of each dish and how they blend together. With its rich and wholesome flavors, this vegan chicken noodle soup is sure to complement any meal it accompanies.
So go ahead and enjoy your delicious vegan creation! It’s on par with any classic chicken noodle soup – minus the animal products.
Make-Ahead, Storing and Reheating
Like a parent to a child, I know you might be worried about leftovers going bad or the soup losing its flavor. Don’t fret, my friend, as I have some tips to help you prolong the lifespan of your vegan no chicken noodle soup.
First off, this soup is perfect for meal prepping since it tastes even better the next day as the flavors deepen and fuse together. Besides, this recipe will yield a lot of servings that you can store in the fridge up to 4-5 days in an airtight container.
If you’re planning to make a bigger batch of soup, then freezing it would be the ultimate lifesaver. To do so, let the soup cool off completely before transferring it into a freezer-safe container with tightly sealed lids. The frozen soup would last up to 3 months without losing its flavor.
Now, reheating your leftover vegan no chicken noodle soup is simple and easy. Take out your refrigerated or frozen portion and reheat it in a saucepan over medium heat. Add some water or vegetable broth if needed, and give it a good stir until evenly heated throughout. But ensure not to overcook because this could lead to mushy noodles, which could ruin the perfect texture of the dish.
In conclusion, don’t throw out those leftovers; they can still be delicious when stored correctly and reheated with care. Trust me, your taste buds and stomach will thank you later for enjoying this soulful vegan no chicken noodle soup for days on end!
Tips for Perfect Results
As a vegan chef, I have learned a few tips and tricks that can help take your Vegan No Chicken Noodle Soup recipe to the next level. Follow these tips to create the perfect soup every time.
Firstly, make sure you’re using the right kind of vegetables. The combination of onions, celery, and carrots serves as the backbone of this soup recipe, but it’s important to make sure each vegetable is cut to the right size. Dice your onions finely, slice your celery into rounds or half-moons, and chop your carrots into small cubes. This will help ensure that each bite has a perfect balance of flavor and texture.
Once your veggies are prepped, it’s time to cook them up. Start by sweating your aromatics (onions, garlic) in a bit of olive oil over medium heat, then add the other vegetables and continue cooking until they’re softened but not browned. Be patient – this step can take up to 15 minutes, but it’s key for developing deep flavor in your broth.
When it comes to seasoning your soup, go easy on the salt at first. Always adjust the seasoning at the end of cooking for best results. Start with just a pinch or two of salt with poultry seasoning and a bay leaf then add more after tasting as needed.
To get perfectly cooked noodles every time, add them during the last 10 minutes of cooking. Be sure not to overcook them or let them sit for too long before serving.
Finally, remember that toppings and garnishes can elevate a simple soup into something special. Whether you prefer fresh herbs like parsley or thyme or want to try something different like sliced avocado or sprouts on top of your vegan no chicken noodle soup.
By following these tips, you’ll be well on your way to crafting a delicious vegan soup that’s sure to impress!
In conclusion, this Vegan No Chicken Noodle Soup recipe is the perfect meal for anyone looking for a comforting and delicious soup that is vegan-friendly. By using ingredients such as chickpea noodles, vegetable broth, and tofu, this soup is not only packed with flavor but also with nutrition. With its easy-to-follow instructions and customizable variations, it’s a versatile option that you can make ahead of time and store in your fridge or freezer.
So, whether you’re vegan or simply looking for a healthy alternative to traditional chicken noodle soup, I strongly recommend giving this recipe a try. Trust me; you won’t regret it! So gather your kitchen ingredients and get cooking now.
Vegan No Chicken Noodle Soup Recipe
- 6 cups low sodium vegetable broth
- 2 cups water
- 1 teaspoon olive oil (optional)
- 6 ounces carrots, chopped
- 5 ounces celery, chopped
- 5 ounces onions, chopped
- 3 ounces gluten-free noodles (wide soup shape style)
- 1 1/2 cups textured vegetable protein, chunks
- 3 garlic cloves, minced
- 1 bay leaf
- 2 tablespoons poultry seasoning (or your favorite soup spices)
- salt, to taste
- Heat oil in a large non-stick soup pot. Add garlic, onion, celery, and carrot and saute for 5 minutes, until onion begins to soften. (If skipping oil, simply boil vegetables right away.).
- Add broth, water, and seasonings. Bring to a boil, reduce heat, and simmer for 25 minutes.
- Add noodles. Simmer for another 8-10 minutes.
- Add textured soy protein chunks and frozen peas. Simmer for another 8-10 minutes.
- Check that everything is softened to your liking, season to taste with salt.
Add Your Own Notes
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.